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Tetsujin Triple Layer Hammered Surface, Santoku 165mm - Western Style Handle
| Brand: | TETSUJIN |
| Product Code: | Tetsujin Triple Layer Santoku 165mm - Western Style Handle |
| Reward Points: | 0 |
| Availability: | Out Of Stock |
Maker: Tetsujin
Item num: ICN-MAR053
Blade length: 165mm
Total length: 290mm
Blade width: 50mm
Blade thickness: 3mm
Item weight: 205g
Blade: San Mai blade hand forged from SKD stain resistant steel, surrounded by soft SUS-405 stainless steel, HRC-64
Bolster: Forge-welded stainless steel
Handle: Pakka wood triple riveted on a full tang
Description: Double Bevel
The Gyuto is a Japanese variation of western chef's knife. In other words - all purpose knife. Main difference of a Gyuto from western chef's knife is its thinner blade and much harder steel. It is primarily used for slicing and chopping of vegetables and can also used for slicing of meat, poultry and seafood.
Tetsujin blades are hand forged using the san mai technique (triple layer) - a hard steel forms the cutting edge and is sandwiched between softer layers of steel.
The core steel is rust resistant SKD die steel, originally designed for cutting metal. It is heat treated to Hrc 64 (very hard!). The outer cladding is soft SUS-405 stainless steel.
The hand hammered surface and distal taper creates a well balanced knife of lasting beauty and perfect balance. The hand-hammered surface reduces the likelihood of food sticking to the side of the knife while chopping.
A stainless steel ferrule is forge-welded to the tang to ensure that particles cannot become lodged between the tang and the wooden handle. Both the blade and tang are distal tapered for the best possible balance and perfomance. The handle, made from multiple layers of wood impregnated with resin, is triple riveted to the full length tang and will last a lifetime.
Each knife is sent in a nice gift box with a fully polished razor sharp edge.
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